Best Rice Griddle Cakes
From Virginia Cookery-book, 1884
Serves 5
Best served for breakfast.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 21. The excerpt below is the record exactly as published.
Best Rice Griddle Cakes. One and a half pints of solid cold boiled rice; put, the night before you want the cakes for breakfast, in a pint of water or milk to soak. The next morning add a quart of flour, a quart of milk, two well-beaten eggs, and half a teaspoonful of bicarbonate of soda, with one teaspoonful of salt
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